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Diablos Tejanos Recipe

Name: Love & War in Texas Diablos Tejanos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 5 each jalapeños (large); 3 oz cream cheese, softened; 1 oz sharp cheddar, shredded; 1 oz pepper jack, shredded; 1 tbsp fresh cilantro, finely chopped; 1 tbsp green onions, finely sliced (white & green parts); 1 tsp garlic, minced; 1 tsp lime juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.75 cups all-purpose flour; 2 each large eggs, beaten; 2 tbsp whole milk; 1 cups panko breadcrumbs; 0.25 cups cornmeal (optional, for extra crunch); 0.25 cups fine cornflake crumbs (optional); 0.5 tsp salt; 0.25 tsp ground black pepper; 32 fl oz vegetable oil (for frying); 0.5 cups mayonnaise; 0.25 cups sour cream; 2 tbsp buttermilk; 0.5 tsp smoked paprika; 0.5 tsp chipotle in adobo, minced; 0.25 tsp dried dill; 0.25 tsp dried chives; 0.25 tsp garlic powder; 0.25 tsp onion powder

Inspired by Love & War in Texas

Time45m

Serves2

5 stuffed jalapeños with 3 cheeses, herbs and spices fried to a golden brown. Served with smoky ranch dressing.

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Ingredients

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Jalapeño filling & stuffing

5 each jalapeños (large)

3 oz cream cheese, softened

1 oz sharp cheddar, shredded

1 oz pepper jack, shredded

1 tbsp fresh cilantro, finely chopped

1 tbsp green onions, finely sliced (white & green parts)

1 tsp Garlic, minced

1 tsp ReaLime juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Breading & frying

3/4 cups 00 bread flour

2 each large eggs, beaten

2 tbsp whole milk

1 cups Panko breadcrumbs

1/4 cups cornmeal (optional, for extra crunch)

1/4 cups fine cornflake crumbs (optional)

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

32 fl oz vegetable oil (for frying)

Smoky ranch dipping sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbsp Buttermilk

1/2 tsp Smoked paprika

1/2 tsp chipotle in adobo, minced

1/4 tsp Dried dill

1/4 tsp dried chives

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tsp ReaLime juice

1/4 tsp kosher salt

1/8 tsp ground black pepper

Garnish

1 tbsp Fresh cilantro leaves

2 each Lime wedges

Method

Jalapeño filling & stuffing

Prepare jalapeños

Rinse the jalapeños and dry. Wearing gloves if preferred, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to create 10 boat-like halves (or leave stems on and create a slit if you prefer whole stuffed jalapeños). Pat dry.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, shredded pepper jack, chopped cilantro, sliced green onions, minced garlic, lime juice, smoked paprika, ground cumin, kosher salt, and black pepper. Mix until smooth and homogenous, scraping down the bowl once or twice. Taste and adjust seasoning.

Fill jalapeños

Using a small spoon or a piping bag, fill each jalapeño half with the cheese mixture, slightly mounding the filling but leaving space so it does not overflow when breaded. If you created 10 halves, this recipe yields 10 filled pieces (5 whole jalapeños split).

Breading & frying

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt and 1/8 tsp pepper. In a second bowl, beat the eggs with the milk. In a third bowl, combine panko, cornmeal (if using), cornflake crumbs (if using), remaining 1/4 tsp salt and 1/8 tsp pepper; mix thoroughly.

Bread the stuffed jalapeños

Working with a few pieces at a time, dredge each filled jalapeño first in the seasoned flour, shaking off excess, then dip into the beaten egg mixture, letting excess drip off, and finally press into the breadcrumb mixture to fully coat. For a thicker crust, repeat the egg and breadcrumb step once more. Place breaded jalapeños on a wire rack while you heat oil.

Heat oil

Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1.5 inches up the sides (about 24–32 fl oz depending on pot). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 40–60 seconds, the oil is ready.

Fry

Fry the breaded jalapeños in batches without overcrowding, 2–3 minutes per side, turning gently with tongs or a slotted spoon, until they are golden brown and crisp and the filling is warmed through. Internal cheese will be hot—use care. Transfer fried jalapeños to a paper towel-lined plate or a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Finish

If desired, lightly sprinkle a pinch more smoked paprika or flaky salt over the fried jalapeños before serving.

Smoky ranch dipping sauce

In a small bowl, whisk together mayonnaise, sour cream, buttermilk, smoked paprika, minced chipotle, dried dill, dried chives, garlic powder, onion powder, lime juice, kosher salt, and black pepper until smooth. Taste and adjust heat or acidity by adding more chipotle or lime juice. Refrigerate for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead.

Garnish & serve

Arrange 5 stuffed jalapeños (10 halves if split) on a serving plate. Add a small bowl of smoky ranch. Garnish with chopped cilantro leaves and lime wedges. Serve immediately while hot and crisp.